A feast of a breakfast to whip up when you’re feeling fancy.
Recipe: Michael Van de Elzen
Prep/cooking time: 20 mins
400g thinly sliced pancetta
2 bunches fresh asparagus, bases removed
1 tbsp white vinegar
1 loaf wholemeal sourdough, cut into ½ cm slices
3 tbsp olive oil
8 free range eggs, at room temperature
50g parmesan, shaved
2 tbsp avocado oil
freshly ground black pepper
handful mint leaves
Preheat oven grill. Lay pancetta slices on a baking tray lined with baking paper and place under hot grill for 3-4 minutes each side. Fill a large frying pan with water and bring to the boil. Blanch asparagus in the boiling water for 1 minute, remove and refresh in iced water to halt cooking.
Add white vinegar to the pan of water and return to a simmer. Brush 8 slices of sourdough with a little olive oil and season with flaky salt. Heat a heavy griddle pan (or frying pan) and toast on both sides until golden brown. Toss asparagus stems in olive oil and salt and sear in the hot griddle pan.
Gently crack the eggs into the pan of water and poach for approximately 3-4 minutes. Remove from the water with a slotted spoon and drain well.
To serve: Arrange pancetta and asparagus on the toasted sourdough, then place one egg on each slice. Garnish with mint leaves and shaved parmesan, drizzle with avocado oil and season with salt and pepper.
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